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Low-calorie vegetable rich in vitamins C and K
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
35
KCAL / 100G
Carbs
7.2g
· 69%
Protein
2.4g
· 23%
Fat
0.4g
· 8%
Fiber
3.3g
Vitamins
Vitamin K
141.1µg · 118% DV
Vitamin C
64.9mg · 72% DV
Folate
108µg · 27% DV
B6
0.2mg · 12% DV
Minerals
Phosphorus
67mg · 10% DV
Potassium ⭐
293mg · 9% DV
Iron
1mg · 6% DV
Magnesium
21mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.05g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.16g
Omega 6:3 ratio 1:1
Below the ideal 4:1 — a good omega balance.
Boiling can reduce some water-soluble vitamins, but broccoli still remains a nutrient-dense vegetable with fiber and volume. Keeping the cooking time short helps limit losses.
Add it to already boiling water and cook it briefly rather than simmering it for a long time. Overcooking softens the texture and can make the flavor and smell stronger.
Broccoli naturally contains sulfur compounds that become more noticeable with prolonged cooking. Short cooking and serving it soon after draining usually helps.
It can help with fullness because it provides fiber and a lot of volume for relatively little energy. For a more satisfying meal, pair it with a protein source such as eggs, yogurt, legumes, fish, or tofu.
Right before training, a large portion may feel heavy for some people because of its fiber. It is often easier to include after exercise alongside protein and another carbohydrate source.
Yes, for most people it is a light evening vegetable option. If you are sensitive to fiber, a large portion late at night may cause bloating or digestive discomfort.
It can in some people, because broccoli contains fiber and naturally fermentable compounds. Smaller portions and thorough cooking may make it easier to tolerate.
Once cooked, it usually keeps for up to 3 days in a sealed container in the refrigerator. Discard it if the smell, color, or texture changes noticeably.
Yes, but the texture usually becomes softer after thawing. It works better in soups, mixed dishes, or purees than in dishes where you want a firm bite.
Yes, vitamin C from lemon can help your body absorb non-heme iron from plant foods more effectively. That makes broccoli with lemon a useful pairing.
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Nutrition data compiled from USDA FoodData Central and scientific sources.